Chefknivestogo Forums

Afjagjones wrote: ↑Wed Dec 01, 2021 8:47 am It looks like a "zero grind" - do folks usually sharpen a secondary bevel for edge durability?

I don’t know if some do, but I would say do not. I’ve always sharpened like Takeda recommends and never had chipping issues. He designs that bevel to be zero grind.

Bump

If anyone recently got one and it’s not jiving with it, hit me up. I might have something you would like or I can do cash.

If anyone doesn’t jive with their classic cleaver or classic 240, hit me up.

Have those cleavers already come and gone? Also if any of you won one I would love to see a choil shot… maybe a couple pics? I’ve never seen one of them in person. --- Ref. here: https://www.chefknivestogoforums.com/viewtopic.php?p=79110#p79110,https://www.chefknivestogoforums.com/viewtopic.php?p=7...

I'm maybe an intermediate collector (not advanced or a super-collector). I've purchased Takamuras, Anryu, Gihei, Hinoura, Yoshihiros, Macs ect. As a (mostly) western line-cook, I've been blown away by the Kanehides. Stupid fit and finish, super tough laser+. Out-performs the rest of my knives as a ...

Dang, sad news. I have always been intrigued by his knives, although I have never used one.

Hi Kosuke, How about we do another batch of #6 cleavers with Blue #2 again? Maybe 10 more? I’m afraid it seems to be so difficult.. We had a lot of difficulties in making them and we’re still preparing 3 more from the last batch. The handle maker always makes scratches even though we ask them to be...

Wow, very shocked, Ken will be dearly missed

Wow, very shocked, Ken will be dearly missed

Chipp024 wrote: ↑Sat Sep 11, 2021 11:52 pm Flipping happens in every industry ,it’s basic supply and demand. Honestly if someone wants to do it, it’s their knife to do it . Why y’all crying?

Why are you crying? And why didn’t you have the s to admit that was your intention the whole time.

Jeff B wrote: ↑Sat Sep 11, 2021 3:23 pm

d_rap wrote: ↑Sat Sep 11, 2021 3:21 pm

Jeff B wrote: ↑Sat Sep 11, 2021 3:12 pm And I own several Fujiyamas, just to keep this on topic.

And how much do you think they're worth?

Sleeping in my truck.

I want to double like this #knifelife

Quick add-on comment. I got a Kono GS+ in the mail today. Checked with a straight-edge, and it does have an asymmetric grind that's concave on one side and convex on the other. It seems like this would be good info to have on a product page, or on the Steve Gamash (pre)reviews. Can you post pics?

No difference in that and retailer who jack their prices up, is there? I’ve looked at several retailers in the us and Canada on other konosuke knifes and their prices can vary 30 -100 bucks. I can say cktg seems to be the most fair. I don’t really see what the difference in someone flipping a knife...

Chipp024 wrote: ↑Fri Sep 10, 2021 2:02 pm To me 50 buck ain’t worth my time , I’d rather just keep them or sell to a friend

There you go. Don’t be a flipper, flipping is bad.

1) Many of the more "hand made" style blades are 3mm+ thickness at the spine. Should I automatically rule them out? No. 2) Many of the knives with various finishes like Damascus, hammered, kurochi, even if then have a thin blade of 2mm, don't start the grind until about halfway or lower d...

There are many factors and intricacies that create how a knife will cut with lack of wedging or what it will wedge in and food release properties. A lot of examples of factors have been discussed. Are you more interested in finding a particular knife with these properties or discussing the factors t...

Wedging and stiction are opposites, meaning a knife with no wedging will suffer from stiction, and vice versa. That being said, a nakiri is what you're probably looking for. A good one will have minimal to no wedging with an acceptable amount of food sticking. While there is general truth to the fi...

Hang in there Ken

I wish there was a choil shot for the cleavers. I suspect these are thin, thin behind the edge.